Buckwheat milk

Contrary to what many people think, buckwheat is not a cereal grain & it’s not related to wheat either. Buckwheat is a gluten-free seed which like quinoa, contains all of the 9 essential amino acids, making it a complete protein.
Buckwheat is a good source of magnesium, iron, manganese, phosphorous & copper & contains important anti-oxidants, such as; quercetin, rutin & D-chiro-inositol.
Raw buckwheat groats milk has a delicate, grassy sort of taste to it, whereas toasted buckwheat groats, AKA 'kasha', has a delicious, nutty flavour to it.
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​Recipe:
  • ½ cup raw buckwheat groats (sprouted or toasted)
  • 2 cups water
  • pinch Himalayan salt
  • ¼ teaspoon vanilla extract powder
  • 1 Medjool date
How to:
  1. Blend the sprouted or toasted buckwheat groats with 2 cups of pure water in a high-powered blender for 1-2 minutes.
  2. Strain through a nut milk bag or a large piece of cheesecloth.
  3. Squeeze as much of the milk as possible through the cloth.
  4. Store in an airtight bottle in the fridge.
Consume within 2-3 days.
How to sprout:
  1. Soak the buckwheat groats overnight or for 6-8 hours.
  2. Rinse the groats & throw away the soaking water.
  3. Sprout the buckwheat groats for 12 hours.
 
How to toast:
Toast the raw buckwheat groats for 8-10 minutes at 175°C (350°F)
Alternatively, use kasha, which is buckwheat that has been toasted.